The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1887-02-24
A BAKING POWDER MATTER.
More Of the Albany Newspaper lnvestl-
gatlon. -
The "JOurnAl" ReatarpS and EmPhaSi1'a
the Facts--Plsin Talk from Prof. Tuck
er.-His Opinion on Ammonia and
isa} Bread Risers Generally.

The Albany, N. Y, Journal some time
since published an interesting report
upon the subject Of baking powders, IN
l which IL gave the results Of some tests
/ Of an elaborate character made Tor the
purpose of determining the question Of
which Is the best and whole80mest OF
these articles. The analyses and tests
required were undertaken by Professors
VIC. Tucker, OF the Albany Medical
| College. and W. P. Mason, Of the Rens-
seIaef Polytechnic Institute OF Troy
| chemists OF the highest standing and
reputation, we'll known for their ex.
4 tended and valuable services as public
ANALYSES. Messrs. Tucker and Mason
| the journal stated, had been directed to
Drocure from dealers In Albany and
Troy packages OF baking powder 70
Rnalyze and critically examine tnem.
and to make their reports OF facts FOUND
entirely without bias or favor.
The report proved a matter OF lnteresI
and Importance, and was widely copied
and commented upon. From the facts
presented hOusekeepers had no difficulty
| In determining for themselves the best
and most wholesome baking powder
manufactured. The Journal, its facts
having been questioned BY Q local bak-
| ing pOWder manufacturer, returns to
the subject and publishes the following
| Interesting interview with Prof. Tucker
The facts before stated are reaftirmed
and emphasized In the most breezy
manner. a..E II 4..E
a Journal reporter reeently visited
Prof. Tucker for the purpose Of gaining
| further information In reference to the
baking powder question. He was found
| In the extensive labOTatO Of the Med1.
cal College hard at work, but good
nAturedly submitted to an inQutsitorial
| interview, the substance OF which, he re
given, will be found OF interest.
Doctor" said the reporter, 1T appears
that one of our local baking powder
manufacturers attempts to dlscredit the
report some time ago published In the
journal with reference to baking pow
ders, for which the analytical examlna-
tiols were made by yourself and Pror
Me- son. Were your analysis ana opinion
printed cOrrectly?'
"They were," replied Prof. Tucker
literally"
SIS there any part of the report. or Of
your views expressed therein, that you
would modifyp"
mot a word My examination was
most carefully and accurately made; che
deductions drew from the tests were
the inevitable ones. and the opinions
expressed were d Lu -. q bly, correct .
"You say, Doctor, that the Royal bak-
ing powder is superior to any other
baking powder which you have ex'
aminedW
"Thst Is my report"
"HaVe you examined many other bak'
ing powdersP"
"Qlite a number"
wherein, Doctor, consists this supe'
rlorlty which you find in the Royal over
other brandsp"
"As stated In my report, In the great
purity Of Its ingredients, In the unques.
toned prOpriety and whOlesomeness Of
those igredients, In the exact proper.
tlons of the same, and chemical ac.
curacy and skill with which they have
been combined. As said before, 1t Is,
/ believe, q baking powder '1nequaled
for purity, strength and wholesome
ness = N.r' - T.. ..- .'7 -
"DOctor, the Journals lady readers
would like you to inform them what are
the peculiar virtues of q good baking
powder over other and more old flash.
iOned methods of raising bread, biscuit
and cakep"
"Thst would require long answer,
something in the nature Of lecture
Brie fly, however, the advantage OF such
a baking powder over yeast consists iD
| the quicker work IL aCCOmplishes, IN
| the preservation Of some Of the best ele'
ments Of the -four, which ara4destrOyed
| In the production Of the cafb0nic actt
| gas by the use Of yeast, and N the abB0'
lutte certainty Of sweet, light and d.
gestible food. Over other methods fol
quick raising, the merits Of q pure bak
| Ing powder are great II Is always ready
| for use, the acid and RlkHIt are c0mbfn
ed In exact proportions to produce def
nitef results, or to render the. .iarges'
amount Of leaventng gas and.s leave
nothing more than a neutral residuum
which Is not the result where cream o.
| tartar and soda are bought separately
and mixed In the kitchen, for 1t always
will occur where this is done that 0nt
or the other Of thess substances will
predominant, making the food yellow
heavy, bitter and unwh0lesOme. Be
sides, the cream of tarter which can b
procured by the h0usekeeper -iS mostly
Rdulterated, adding to the uncertainty
of the results of the unwholesOmeneeI
Of the food. All these difficulties arl
avoided In the use Of pure, DroDerl!
made baking powder"
"Will baking powders keepp HOV
long will they hold their strength
"If properly made, until used. A per
feet baking powder must combire gu
perlatiVe strength with power to retail
1t indefinitely. Baking powders gener
ally are robbed Of the necessary preserv
ing agent In order TO give presen
strength, or else have their efficienc,
largely destroyed by the addition 0
large quantities Of flour to prevent pre-
mature decomposition. The method b.
which both these qualities are retainel
In the highest degree produces the per
feet article, and this believe iB full.
accomplished In the Royal Baking Pow
DER. I have seen an analysis Of bak
ing powder which sh0wee 2l per cent
of Rochelle salts. The baking pOwde
was not fresh, and because Of the i'm
proper manner In which 1t had beef
made the ingredients had combined
forming the purgative salt. Igive thi
as an illustrative of those baking pow
ders whose keeping qualities are sacri
feed to present strength. How to ge
both strength and keeping quality Is tn
secret Of baking power success"
Doctor, what about ammonia In bah
ing powders9" 49, rtr
aSss Qui.carbonste Of ammonia
sometimes used In the higher class o
baking powders" OIL t1E s5A
SIS It Injurious or objecti0nableP"1
ssNOneeneel Quite the contrary.